Speck & pork belly speck
PANCETTA NON SMOKED "OLD"
€0.00
Pork belly boneless and WITHOUT CARTILAGE, spiced, cured. The peculiarity of this product is that it is not smoked, for those who prefer a sweeter taste.Traditional dry salting. It is matured for about 4 weeks and is best eaten as sliced product.
PANCETTA NON SMOKED "TWENTY"
€0.00
Pork belly boneless and WITHOUT CARTILAGE, spiced, cured. The peculiarity of this product is that it is not smoked, for those who prefer a sweeter taste.Traditional dry salting.It is matured for about 2 weeks and is most suitable for cooking ( ex. carbonara).
SMOKED PANCETTA "OLD"
€0.00
Pork belly boneless and WITHOUT CARTILAGE, spiced, cured and lightly smoked. Traditional dry salting. It is matured for about 4 weeks and is best eaten as sliced product.
SMOKED PANCETTA "TWENTY"
€0.00
Pork belly boneless and WITHOUT CARTILAGE, spiced, cured and lightly smoked. Traditional dry salting.It is matured for about 2 weeks and is most suitable for cooking ( ex. carbonara).
SPECK 5 STARS - 5 months matured
€0.00
Speck is a traditional product from South Tyrol. It is obtained by processing part of the pork leg. The speck is cured, seasoned with spices and natural herbs, lightly smoked with beech wood and matured for several months.
It has a delicate flavor with a slightly smoky note, suitable for many dishes and can also be eaten simply sliced.
Note: The speck is always shipped vacuum packed, you can find the expiration date on the package. However, if the vacuum packaging has been damaged and, as a result you see air in the packaging, simply unwrap the bacon and wrap it in a dry, clean cloth and place it in the refrigerator.
To store cut speck, it is generally recommended to use a clean, dry cotton or linen cloth to wrap the speck pieces in. Stored in this way in the refrigerator, the product is edible for a long time.
Speck dries out after time - faster in the fresh air, a little slower in the refrigerator, but it just becomes harder, but not worse in taste. Remove the rind before eating.
The product shown is only an example and does not correspond to the actual product shipped. Slight variations in shape, cut, marbling and size are possible.
SPECK 5 STARS SQUADRI - 5 months matured
€0.00
Speck is a traditional product from South Tyrol. It is obtained by processing part of the pork leg. The speck is cured, seasoned with spices and natural herbs, lightly smoked with beech wood and matured for several months.
It has a delicate flavor with a slightly smoky note, suitable for many dishes and can also be eaten simply sliced.
Note: The speck is always shipped vacuum packed, you can find the expiration date on the package. However, if the vacuum packaging has been damaged and, as a result you see air in the packaging, simply unwrap the bacon and wrap it in a dry, clean cloth and place it in the refrigerator.
To store cut speck, it is generally recommended to use a clean, dry cotton or linen cloth to wrap the speck pieces in. Stored in this way in the refrigerator, the product is edible for a long time.
Speck dries out after time - faster in the fresh air, a little slower in the refrigerator, but it just becomes harder, but not worse in taste. Remove the rind before eating.
The product shown is only an example and does not correspond to the actual product shipped. Slight variations in shape, cut, marbling and size are possible.
Products of the Mendel Line
TO BE DEVOURED
All our products are manufactured using traditional methods, but quality has always been the most important thing for us. We therefore use only natural spices for our products, which are still massaged in by hand, and for smoking we use beech wood, which is particularly low in resin.
Our recipes for the spice mixtures are a well-kept secret that has been passed down for generations.
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